No collection of family recipes is complete without one for jam tarts. Little pops of fruity joy, they're a fun introduction to pastry-making too. Use whatever jam you have - it's nice to have a mixture (we used strawberry and lemon curd). This recipe makes 12.
- 225g plain flour
- 110g unsalted butter
- 25g caster sugar
- 1 egg
- Jam/lemon curd
- Milk for glazing
- Pinch of salt
1. If you have a food processor/mixer, put the flour, butter, sugar, egg and salt into the bowl and whizz until it all comes together into a dough. If you are doing it by hand, put the flour in a large bowl and then rub in the butter until it's like breadcrumbs, then add the egg, sugar and salt and mix until it forms a ball.
2. Put the ball of dough into a bowl and then leave in the fridge for half an hour.
3. Pre-heat the oven to 180c/160 fan/gas 4 and butter a Yorkshire pudding/fairy cake tray.
4. Roll out the pastry on a floured surface until it's around 3/4mm thick. Use a cutter to cut out 12 rounds (we used an 8cm cutter) and make some little shapes from the leftover pastry if you like.
5. Put the circles into the tin, then put a blob of jam into each one. Don't overfill, or it'll spill over. Add the shapes on top, if using, then brush with a little bit of milk.
6. Put in the oven for around 18 - 20 minutes. They're ready when they're starting to go golden around the edges. Take out of the oven, leave in the tray to cool for around 10 minutes, then remove and cool down on a wire rack.
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